Potato & Carrot Pancakes



1 tsp. vegetable oil, plus more for sautéing

1 1/2 lbs. baking potatoes (about 3-4), peeled

3 large carrots, peeled

1/2 cup finely chopped onion or scallions or 1 Tbsp. dehydrated onion

1/4 cup flour

1 tsp. salt

1/2 tsp. curry powder, optional

1/4 tsp. pepper

1 egg and 1 egg white

  1. Grate raw potatoes and carrots and place in a large bowl with vegetable oil. Do not rinse potatoes. Add onions, flour and seasonings and mix well. Stir in egg and egg white.
  2. Coat bottom of a non-stick skillet with oil or non-stick cooking spray. Heat over medium high heat. Drop 1/4 cup of potato mixture into skillet, careful not to crowd them in the pan and cook until golden brown, about 5-7 minutes. Turn and cook on the other side. Fry remaining mixture in the same manner. (Pancakes can also be baked on well oiled baking sheets in a 450 degree oven for 15 minutes, turning after first 10 minutes.)

Serve with pork chops, applesauce and reduced fat sour cream.

1 Serving: calories 105 total fat 1 g cholesterol 25 mg sodium 260 mg

Makes about 18 three-inch pancakes